Spinach Salad with Mango and Candied Pecans
From image 17 years ago
- 7 minutes to make
- Serves 4
This is one of my favorite green salads because of the different flavors mixed together and the spice of the dressing. And the candied pecans are pretty awesome too.
Ingredients
- candied Pecans: shopping list
- 1/4 c. brown sugar shopping list
- 1 T olive oil shopping list
- 1 T balsamic vinegar shopping list
- 1 c pecan halves shopping list
- Dressing: shopping list
- 5 T olive oil shopping list
- 2 T balsamic shopping list
- 1 clove garlic, minced shopping list
- 1 tsp soy sauce shopping list
- 1 tsp honey shopping list
- 1/4 tsp cinnamon shopping list
- 1/4 tsp salt shopping list
- pinch of cayenne pepper shopping list
- 6 c. washed baby spinach shopping list
- 1 mango shopping list
- s&p shopping list
How to make it
- Spray sheet of foil with nonstick spray. Stir sugar, 1 T oil and 1 T balsamic in heavy saucepan over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are covered, toasted, about 7 min. (Be careful it doesn't burn) Turn nuts onto greased foil. Using fork separate nuts and cool completely. Coating will harden. Set aside.
- Take mango - peel, pit and cut into small pieces. Combine spinach, mango and cooled pecans in large bowl. Whisk together dressing ingredients and pour over salad. Season with s&p.
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